HOISIN AND HONEY-GLAZED PORK WITH BOK CHOY AND NOODLES
Taking cues from char sui (Chinese barbecue pork), this recipe uses a ginger- and five-spice powder-infused honey-hoisin glaze to bring rich, slightly sweet flavor to pork tenderloin. Baby bok choy and Chinese egg noodles complete the feast.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 475 degrees F. Set a wire rack on a foil-lined baking sheet; set aside. Mix the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Cut the pork in half crosswise and prick all over with a fork; rub with 2 tablespoons of the honey-hoisin marinade, 1/4 teaspoon salt and a few grinds of pepper. Place on the wire rack.
- Roast the pork until the surface looks dry, about 10 minutes. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping). Return to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the bok choy and boil until crisp-tender, 30 to 45 seconds. Remove with a slotted spoon to a paper towel?lined plate. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt.
- Slice the pork. Divide the noodles among shallow bowls. Top with the pork and bok choy. Drizzle with the reserved honey-hoisin marinade and top with scallions.
Nutrition Facts : Calories 460, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 117 milligrams, Sodium 906 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Protein 32 grams, Sugar 17 grams
CRISP CHINESE PORK BELLY
This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce
Provided by Barney Desmazery
Time 4h10m
Number Of Ingredients 6
Steps:
- Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork - if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
- To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.
Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 59 grams protein, Sodium 5.83 milligram of sodium
STICKY CHINESE PORK
This super-quick sticky Chinese pork recipe brings Chinese flavours to the table but is cheaper and healthier than your Saturday night takeaway. Catering for a crowd? Why not add this quick beef stir-fry to the mix?
Provided by delicious. magazine
Categories Noodle recipes
Time 25m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place the pork in a bowl with the soy sauce, sesame oil, five spice, garlic, ginger and honey. Toss together and set aside for 10 minutes.
- Heat half the oil in a frying pan over a medium heat. Add the pork with a slotted spoon and fry until almost cooked. Add the marinade and bubble for 5 minutes until sticky.
- Meanwhile, in a separate wok or frying pan, heat the remaining oil and stir-fry the pepper and mangetout with a splash of water for a few minutes. Add the pak choi and cook for a further minute, then stir in the beansprouts. Toss with the pork, drizzle with soy sauce, sprinkle with the sesame seeds and serve.
Nutrition Facts : Calories 337kcals, Fat 16.6g (3.4g saturated), Protein 30.8g, Carbohydrate 17.1g (15.4g sugars)
CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)
Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!! Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!
Provided by Nagi | RecipeTin Eats
Time 25m
Number Of Ingredients 20
Steps:
- Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
- Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
- Mix cornflour into Sauce until lump free.
- Turn oven onto low (to keep noodles warm while you cook the topping).
- Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
- Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
- Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
- Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
- Repeat with remaining noodle cake.
- Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook until it changes from pink to white (still raw inside)
- Add the carrot and bok choy stems, cook 30 seconds.
- Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
- Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
- Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!
Nutrition Facts : ServingSize 535 g, Calories 784 kcal, Carbohydrate 97 g, Protein 33 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 1330 mg, Fiber 8 g, Sugar 8 g
CHICKEN AND CHINESE NOODLES CASSEROLE
This was one of our go-to recipes growing up. A home favorite!
Provided by Lisa Park
Categories Pasta and Noodles Noodle Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
- Heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add soup and water; stir. Season the mixture with garlic salt and pepper.
- Layer chicken into the bottom of the prepared casserole dish; top with chow mein noodles and pimentos. Pour the mixture from the saucepan over the layers to cover.
- Bake in preheated oven until completely heated through, 20 to 30 minutes.
Nutrition Facts : Calories 399 calories, Carbohydrate 30.3 g, Cholesterol 66.2 mg, Fat 17.5 g, Fiber 3.7 g, Protein 28.9 g, SaturatedFat 3.9 g, Sodium 633.3 mg, Sugar 1.8 g
CANTONESE-STYLE TARO AND PORK BELLY CASSEROLE
This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.
Provided by Wilson Tang
Categories HarperCollins Dinner Pork Wheat/Gluten-Free Tree Nut Free Dairy Free Christmas Peanut Free Sesame Oil
Yield Serves 10
Number Of Ingredients 13
Steps:
- BRING a large pot of water to a boil. Submerge the pork belly in the boiling water for 2 minutes to clean it. Remove from the pot and place in a colander. Rinse under cold water.
- USING a siu yuk poker (a needle or skewer works just as well), poke holes in the skin of the pork belly. (This will make the skin crispy after cooking.)
- IN a large bowl, toss the pork belly with the soy sauce to coat.
- MEANWHILE, heat the neutral oil in a large skillet to 350°F over medium-high heat. Add the pork belly and fry for 2 minutes on each side. Remove from the oil and set aside on a paper towel-lined plate.
- MAKING sure your oil is still at 350°F, add the taro (working in batches, if needed) and fry for about 2 minutes, until lightly browned. Remove and drain on a paper towel-lined tray.
- ONCE the pork belly is cool enough to handle, cut it into 3-inch strips. Place in a large bowl and mix with the taro.
- IN a small bowl, combine the salt, MSG, sugar, wine, toasted sesame oil, chicken powder, white pepper, five-spice powder, and fermented bean curd. Stir until the bean curd is broken up. Pour over the pork belly and taro mixture and toss until coated.
- ON a heat-safe tray, alternate tiles of pork belly and taro root, tightly packed. You can use multiple trays. Using the steaming method below, steam the trays in batches for 30 minutes, or until tender.
- USING a spatula or your hands, transfer the pork belly to the platter, maintaining the alternating pattern. Pour the remaining sauce on top and serve.
- How to Steam:
- Steaming is perhaps what sets dim sum apart from all other dumpling-loving kitchens of the world. We steam everything at Nom Wah in an industrial Vulcan steamer. At home, I recommend steaming in a wok. Steaming times vary depending on the density and size of what you are steaming. But the general setup to steam in a wok is as follows.
- Fill the wok with enough water to come up to the lower rim of the steamer but not so much the waterline is above the food bed. Line the bottom of the steamer with paper or a lotus leaf or something so that the fiddly bits won't fall through the cracks. (If steaming dumplings or bao, you won't need to line the steamer.) Place whatever needs steaming in the basket, leaving ample room between items. Bring water to boil and steam for the desired duration. If you need more water-water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
- If you do want to DIY it, just use a plate in a pot. All you need is tinfoil and a plate that fits in your pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball-sized balls and placing them in the bottom of the pot, making sure their tops rest above the waterline. Rest the plate on the tinfoil, cover, and steam. This method is especially useful when making rice rolls, in which you'll be using a cake pan instead of the plate.
- You can put anything in the steamer as long as it isn't so small that it would tumble through the holes into the roiling waters below.
PORK LOIN CASSEROLE
Make and share this Pork Loin Casserole recipe from Food.com.
Provided by mailbelle
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, salt and pepper in a shallow bowl; dredge pork chops.
- Heat oil in a large skillet; cook pork loin slices for 4-5 minutes per side or until browned.
- Place in a single layer in an ungreased 13 x 9 x 2 pan. Combine soup, broth, ginger and 4 ounces sour cream; pour over pork.
- Sprinkle with half of the onions.
- Cover and bake at 350 degrees for 45-50 minutes.
- Stir remaining sour cream into sauce.
- Top pork with remaining onions.
- Return to the oven; uncovered, for 10 minutes.
Nutrition Facts : Calories 190.6, Fat 11.7, SaturatedFat 6, Cholesterol 17.5, Sodium 821.9, Carbohydrate 17.4, Fiber 0.5, Sugar 0.9, Protein 4.3
PORK AND VEGGIE CASSEROLE
All you need is love! But sometimes, you're hungry and craving for something nutritious and satisfying. This tender and crunchy fried pork goes well with vegetables and spices to make for a delicious dinner. And if you cook with love, then you really have all you need!
Provided by Vlad Popa
Categories dairy-free, gluten-free, Main course, nut-free, Pork
Time 30m
Yield 1
Number Of Ingredients 1
Steps:
- Heat 2-3 tablespoons of vegetable oil in a skillet and cook the pork tenderloin until it turns opaque white.
- Add the carrot and onion and cook them along with the meat.
- Add the red bell pepper, garlic cloves, and cumin. Mix and continue to cook.
- Add red wine and simmer for 8-10 minutes.
- Add spring onion slices, mustard, and tomato sauce.
- Season with herb salt and pepper.
- Stir and cook the ingredients for a few more minutes. Make sure the pork is tender and vegetables are soft.
- Serve the pork warm, with a side made of rice.
Nutrition Facts : Calories 568 calories, Protein 44 grams, Fat 48 grams, Carbohydrate 19 grams
CRUNCHY BAKED PORK CHOPS
Crunchy baked pork chops are an easy, hands-off dinner that's sure to be a family favorite!
Categories Pork
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 425. Grease a baking sheet with cooking spray and set aside.
- Season both sides of the pork chops very well with salt and pepper.
- Place egg in one shallow bowl and beat lightly.
- Combine breadcrumbs and remaining ingredients in a separate shallow bowl.
- One at a time, dip each pork chop in the egg to coat on all sides, then press into the breadcrumb mixture on all sides.
- Place the breaded pork chops on the baking sheet. Press some of the extra breadcrumb mixture onto the top of each pork chop. Spray the tops of the pork chops with cooking spray.
- Bake at 425 for 18-25 minutes (see notes), until a meat thermometer reads 140. Remove from the oven and let rest for a few minutes before serving.
Nutrition Facts : Calories 383 calories, Cholesterol 163 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 43 grams protein, SaturatedFat 5 grams saturated fat, Sodium 260 grams sodium, Sugar 1 grams sugar
CHINESE ROAST PORK BELLY
Chinese roast pork or siu yuk. Save yourself a trip to Chinatown and use this easy recipe for the best and crispiest Chinese roast pork belly at home.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 2h5m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F (180°C), arrange a pan on the bottom 1/3 of oven rack and fill with water. The pork belly should be roasted using the rack above it.
- Wash and use paper towels to dry the pork belly.
- Make some horizontal slits on the sides of the belly, then rub the meat side with the five spice powder.
- Insert each garlic and push them deep inside the pork belly.
- Layer the top of the pork belly with the salt evenly.
- Place the pork belly on a wire rack. This is how it should look before going into the oven.
- Place the pork belly at the top 1/3 of the oven and roast for 1 hour. While baking, the oil will drip to the bottom pan with water.
- Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed. This is how the pork belly and salt crust will look like in the oven. You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.
- Remove the pork belly from the oven, pull off the salt crust and discard.
- Raise the heat of oven to 465°F (240°C), place the pork belly back in the oven and roast for another 40 minutes.
- Remove from oven and let set for 10 minutes.
- Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.
Nutrition Facts : Calories 446 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 33 grams fat, Fiber 0 grams fiber, Protein 35 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 6 people, Sodium 495 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
CHINESE PORK DUMPLINGS
In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home.
Provided by Allrecipes
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 5
Number Of Ingredients 15
Steps:
- Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
- Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
- Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 50.2 g, Cholesterol 103.2 mg, Fat 24.6 g, Fiber 2 g, Protein 27.7 g, SaturatedFat 6.6 g, Sodium 2372.9 mg, Sugar 0.7 g
CHINESE CHICKEN CASSEROLE SURPRISE
Chinese-style ingredients like almonds, water chestnuts, mushrooms, celery and chow mein noodles combine with a creamy broth, soup and milk mixture - and chicken, of course - to form this casserole. The name comes from the fact that people who have it seem to be pleasantly surprised and wonder what is in it. This is a good recipe for potlucks, etc., as it can be prepared ahead of time and refrigerated or frozen until ready to bake.
Provided by Pat
Categories World Cuisine Recipes Asian Chinese
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a lightly greased 9x13 inch baking dish, combine the chicken, broth, soup, milk, almonds, mushroom pieces, water chestnuts, noodles, cheese and celery (if using). Mix well and make sure mixture is spread evenly in the dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 28.7 g, Cholesterol 47.5 mg, Fat 27 g, Fiber 4.5 g, Protein 21.8 g, SaturatedFat 6.8 g, Sodium 664.1 mg, Sugar 5.6 g
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- STEP 1 - Marinade. Make sure the meat is completely dry and pat away any excess moisture with kitchen paper. Mix together the marinade ingredients then spread evenly over the flesh side of the pork belly, working it into the meat.
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